Cauliflower and Quinoa Risotto

Last year in September the graduating vegan chefs of 2016 came together for two days to participate in a refresher course. As part of the course each of the chefs shared a recipe with us all and we made it. I have shared four of the dishes so far and this week is the last recipe.

I have been wanting to make this Cauliflower and quinoa risotto and share the recipe with you all year but have only just now stumbled on an organic cauliflower and I can tell you it was well worth the wait. Even my partner Makrand who is normally not a risotto fan loved this dish and has requested a remake.

Siobhan from Always an Adventure is the inspiration behind this recipe.. Siobhan is a nomad at the moment travelling round this vast country with her young son River. They are travelling around their in their van cooking up deliciousness wherever they go. It is Siobhan’s dream to set up a food van to take to festivals and I know once they settle again that dream will become a reality.

I added mushrooms and spinach to Siobhan’s original recipe and you can add your favourite veggies as well. I must say the spinach and mushrooms worked very well together.

Hope you enjoy making this recipe and I would love you to share any photos on Facebook and Instagram and tag or # me at Veets Vegan Cooking School.

For the other recipes shared by the graduated chefs of 2016 I have put links below the recipe also.

Siobhan’s Cauliflower and Quinoa Risotto

Serves 4 people if served with a salad.

Sauce :
1 tablespoon tahini
½ tablespoon nutritional yeast
¾ tablespoon miso paste
¾ cups vegetable broth

For the “risotto”:
½ large cauliflower, washed and trimmed
1 tablespoon olive oil (optional)
½ medium leek washed well and chopped small
1 small brown onion diced
2 cloves minced garlic
400g mushrooms cut into quarters (a mixture of fresh Swiss brown and shitake)
1 large bunch of English spinach washed and shredded
1 cup cooked quinoa
½ tablespoon lemon juice
¼ cup hemp seeds
1 teaspoon salt (or to taste)
Black pepper (optional)
2 tablespoons Italian Parsley, chopped to garnish

Make the sauce by whisking all the ingredients together. Set aside.
Process the cauliflower florets in a food processor until they are small and resemble rice.
Heat oil in a wok and add the leaks, onion and garlic sauté until they are tender and just starting to brown.
Stir in the cauliflower and mushrooms and cook, stirring every now and again for 5 minutes.
Add the spinach and cook for 3 minutes or so or until the cauliflower, spinach and mushrooms are cooked.
Add the quinoa and the sauce and stir until all the liquid is soaked up.
Add the hemp seeds and lemon juice and season with pepper.
Serve with the chopped parsley as garnish and a side salad

The other recipes from the Vegan Chefs of 2016

Breezy - Gluten Free Pizza
Ebony - Gluten Free Doughnuts
Pandora - Eggplant Super Ball
Jessie Rae - Chocolate Cake

Ideas for Future Blogs

I would like to take this opportunity to thank you all for being part of The Healthy Vegan Blog Mob. Taking the time to read my weekly newsletters and making the recipes I share. I love when people write to me to tell me they have read something of mine. It makes it all more worthwhile. Earlier this year I asked on Facebook for blog ideas and I got some great responses. I am pretty sure I have covered all those ideas in recent blogs, so I am now the lookout again. If there is anything in particular you would like me to cover please do let me know. Drop me an email.

Have a great week everybody.

Love Veet

Categories:Mains